Salmon Wellington

Salmon Wellington:
1 puff pastry sheet, cut into thirds
5 oz salmon fillet, boneless, skinless
3 tbsp. mushroom duxcelles (see below)
3 tbsp. garlic wilted spinach (see below)
1 tbsp. salted butter
Dash dill weed, dry
1 egg white, beaten with water (egg wash)
1 oz water
Flour, as needed
Kosher Salt, to taste
Ground black pepper, to taste
Mushroom Duxelles:
6 medium white mushrooms, chopped
1 tsp. garlic, fresh minced
1 oz white wine
1 tbsp. butter, unsalted
Kosher Salt, to taste
Table Grind Black Pepper, to taste
Garlic Wilted Spinach:
5 oz baby spinach, fresh
1 oz white wine
1 tsp. garlic, fresh minced
1 tbsp. unsalted butter
Kosher Salt, to taste
Table Grind Black Pepper, to taste
Lobster-Dill Sauce:
2 oz lobster or Shrimp Stock
2 oz heavy cream
1 tsp. dill weed, dry
1 oz white wine
1 tbsp. cornstarch slurry (equal amounts of cornstarch and water, mixed)
Kosher salt, to taste
Table Grind Black Pepper, to taste

Salmon Wellington:
Sprinkle a light dusting of flour on a sanitized work surface; place the “one third” portion of puff pastry on top of the flour and then dust some additional flour on top of the pastry. With a rolling pin, lightly flatten the pastry sheet in all directions.
Season the salmon with a dash of salt, pepper and dill weed.
Build the Salmon Wellington as follows in the center of the pastry:
Puff Pastry Sheet – Mushroom Duxcelles – Spinach - Butter – Salmon
Using a pastry brush, egg wash the edges of the dough.
From left to right; edge to edge, fold over the pastry and crimp to seal.
From the top left, start to fold the pastry over in small finger sized movements and press. Continue to seal the folded pastry towards you until you almost reach the bottom. Turn the entire stuffed pastry over and twist the un-crimped bottom piece. This will become the tail.
Mold the pastry with your hands to create a “tighter” fishlike look and be creative while using miscellaneous kitchen tools to decorate and add life to the pastry.
Brush with egg wash and baked for 25 minutes or until golden brown.
Serve with Lobster-Dill Sauce.
Mushroom Duxelles:
Combine all ingredients in a medium sized pan and reduce the mushrooms down on medium heat until all of the wine has evaporated and the mushrooms are well cooked.
Adjust seasoning with salt and pepper if necessary. Reserve the mixture and let cool.
Garlic-Wilted Spinach:
In a medium size pan, sauté the garlic on medium-high heat for 30 seconds.
Add the spinach, butter and wine and cook until the spinach wilts and is completely cooked. (approx. 1 minute)
Adjust seasoning with salt and pepper if necessary.
Drain the spinach well and transfer it to a cutting board.
Chop the spinach and reserve it to cool.
Lobster-Dill Sauce:
In a medium sauce pan, add the stock, white wine, and dill; reduce by half on medium-high heat.
Add the cream and let reduce while stirring an additional minute.
Add the slurry while mixing well and reduce an additional minute until the sauce thickens up.
Adjust the seasoning with the salt and pepper.